Crunchy Potato Wedges

I have had a hankering for crunchy potato wedges for quite sometime. I love to get them at our local grocery store with some fried chicken, but wondered if I could make them at home and have them taste just as good. So I began the search for a recipe. Here's a conglomeration of all the recipes I found and it worked perfectly! YUM! Super YUM!

INGREDIENTS:

4 tsp. salt
1/2 tsp. ground black pepper
2 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. cayenne pepper
1 tsp. dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 c. vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1 c. buttermilk (If you don't have buttermilk, substitute 1 cup milk mixed with 1 tablespoon lemon juice. Let the mixture sit 15 minutes before using)
1/2 tsp. baking soda

INSTRUCTIONS:

Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl. Toss potato wedges with 4 teaspoons spice mixture and 1/4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.) Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.

It sounds like a lot of work, but it really isn't all that difficult. It is definitely worth the little bit of extra effort it takes. Also, the cayenne pepper adds a bit of heat to the potatoes. If you don't want that extra heat, then just leave it out!